Save A moist cinnamon-swirled quick bread inspired by classic snickerdoodle cookies enriched with sweet potato for tenderness. Perfect for breakfast snacking or dessert this sweet loaf brings the flavors of fall to your kitchen.
I first baked this snickerdoodle sweet potato bread on a chilly weekend when I craved something nostalgic yet heartier than a standard loaf. The combination of cinnamon sugar and creamy sweet potato made it an instant family favorite.
Ingredients
- All-purpose flour: 1 3/4 cups (220 g) for structure
- Baking powder: 1 tsp to help the loaf rise
- Baking soda: 1/2 tsp for leavening
- Salt: 1/2 tsp for balanced flavor
- Ground cinnamon: 1 tsp for warmth in the bread
- Ground nutmeg: 1/4 tsp for extra spice
- Unsalted butter: 1/2 cup (115 g) melted and cooled
- Granulated sugar: 3/4 cup (150 g) for sweetness
- Light brown sugar: 1/4 cup (55 g) packed for depth
- Large eggs: 2 at room temperature
- Cooked mashed sweet potato: 1 cup (240 g), about 1 medium sweet potato
- Whole milk: 1/2 cup (120 ml) for moisture
- Vanilla extract: 1 tsp for classic flavor
- Cinnamon sugar swirl & topping: 1/4 cup (50 g) granulated sugar plus 1 1/2 tsp ground cinnamon
Instructions
- Prep the pan:
- Preheat oven to 350°F (175°C). Grease and line a 9x5-inch (23x13 cm) loaf pan with parchment paper.
- Mix dry ingredients:
- In a bowl whisk together flour baking powder baking soda salt cinnamon and nutmeg.
- Mix wet ingredients:
- In a large bowl whisk melted butter granulated sugar and brown sugar until smooth. Whisk in eggs then mashed sweet potato milk and vanilla until combined.
- Combine batter:
- Add the dry ingredients to the wet mixture. Gently fold just until combined.
- Prepare cinnamon swirl:
- Mix 1/4 cup granulated sugar and 1 1/2 tsp cinnamon in a small bowl.
- Assemble loaf:
- Spread half the batter in pan. Sprinkle half cinnamon sugar over. Top with remaining batter and sprinkle the rest on top.
- Swirl & bake:
- Use a knife to swirl for a marbled effect. Bake 50–60 minutes until a toothpick comes out clean or with crumbs.
- Cool & serve:
- Let bread cool 15 minutes in pan then transfer to rack to cool completely before slicing.
Save My kids love snacking on warm slices from this loaf especially with a little butter on top. Sharing a slice with coffee is now our Saturday tradition at home.
Required Tools
Use a 9x5-inch (23x13 cm) loaf pan mixing bowls whisk spatula parchment paper measuring cups and spoons knife for swirling.
Allergen Information
Contains wheat (gluten) eggs milk (dairy) and butter. May contain tree nuts if added as a variation. Always check ingredient labels for allergies.
Nutritional Information
Per serving: Calories 220 Total Fat 8 g Carbohydrates 34 g Protein 3 g
Save This bread is perfect for cozy mornings or as an afternoon treat. Try pairing each slice with chai or coffee for even more comfort.
Cooking Questions
- → Can I substitute whole milk with non-dairy milk?
Yes, non-dairy milks such as almond or oat milk work well with similar results and flavor.
- → How do I know when the bread is fully baked?
Insert a toothpick in the center; it should come out clean or with a few moist crumbs but not wet batter.
- → Can I add nuts to the batter?
Absolutely! Chopped toasted pecans or walnuts add delightful crunch and a nutty dimension.
- → What is the best way to serve this bread?
Serve slices warm with butter, pair with chai or coffee, or toast leftovers for breakfast.
- → Can applesauce be used instead of butter?
Yes. Substitute half the melted butter with unsweetened applesauce for a softer, moist loaf.